Cheesecake Fluff
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Cheesecake fluff is like a deliciously creamy and refreshing cheesecake mousse. Made with just 4 ingredients (cream cheese, whipped topping, sugar, and cherry pie filling). I hope you can make my easy cheesecake fluff recipe soon.
Do you love cool fruity desserts? How about cheesecake? If you answered yes to both questions, you’re going to love my quick and easy cheesecake fluff recipe. It combines the best of both worlds for a delightfully simple dessert that is almost too easy to be believed. It’s perfect for a church social, family reunion, picnic, or afternoon on the porch.
All you need to make my cherry cheesecake fluff is 4 ingredients: cream cheese, frozen whipped topping, sugar, and cherry pie filling. Oh yes, it’s the definition of creamy! The instructions are just as simple. We simply beat together the first 3 ingredients, add the cherry pie filling, and refrigerate. That’s all there is to it.
The question is, does cheesecake fluff actually taste like cheesecake? The answer is yes, it tastes exactly like cheesecake filling without the signature crust and is super creamy. Keep scrolling for lots of options and variations, like a keto cheesecake fluff recipe. Now let’s make this little springtime treat!
Recipe Ingredients
- Whipped topping
- Cream cheese (here’s how to easily make homemade cream cheese)
- Cherry pie filling
- Sugar
How to Make Cheesecake Fluff
In a large mixing bowl, combine softened cream cheese, sugar, and whipped topping.
Beat this with an electric mixer until fully blended and smooth.
Add in the entire contents of cherry pie filling.
Stir this in by hand until fully blended.
Cover with plastic wrap and refrigerate until ready to serve.
Get a few bites before your husband comes home because it won’t last long after that!
Storage
- Store leftover in an airtight container or covered in plastic wrap for up to 1 week in the fridge.
- You can also freeze leftovers for up to 3 months. It actually tastes really good partially frozen, so just thaw it for about 30 minutes before serving.
Recipe Notes
- Now, I’m just using generic whipped topping (sorry Cool Whip). It was cheap and it was at Dollar General = I’m happy. If you have nightmares about store-bought whipped topping you can always make your own homemade whipped cream (shoot for 3 cups).
- You can use either low-fat or full-fat cream cheese, as long as it’s at room temperature!
- I try to get name-brand when I buy cherry pie filling because so many of the generics have far fewer cherries in them. I love generics and I am sure there are some that are good out there, but just make sure you get a brand you have experience with or you are liable to open the can and see mostly gel.
- But speaking of… use whatever flavor of pie filling you want. You could also substitute the pie filling for 2-3 cups of fresh fruit, like chopped fresh strawberries for strawberry cheesecake fluff. There are lots more mix-in options below.
- You can use real sugar, Swerve, or whatever granulated/powdered sweetener you like (another keto-friendly option is powdered erythritol).
- For added texture, stir in some chopped nuts like walnuts or pecans, or even mini marshmallows. Yes, really!
Recipe FAQs
How do you make keto cheesecake fluff?
Keto cheesecake fluffy is typically made with heavy cream, cream cheese, and the keto-friendly sweetener of your choice. Beat the heavy cream until stiff peaks form and in a separate bowl beat together the cream cheese and sweetener. Then combine all ingredients until fluffy. If you opt for this alternative plain cheesecake fluff recipe and don’t include pie filling, there are so many variations:
- Add sugar-free caramel sauce.
- Stir in chocolate chips or 2 tablespoons of unsweetened cocoa powder, or add crushed chocolate on top.
- Serve with fresh berries, like chopped strawberries, raspberries, or blueberries.
- Sprinkle some chopped nuts on top, like chopped walnuts, almonds, or even candied pecans.
- Mix a spoonful of peanut butter or your favorite nut butter into the mixture to make peanut butter cheesecake fluff.
- Stir in a teaspoon of vanilla extract.
- For lemon cheesecake fluff, stir in 1 teaspoon of lemon extract or 1 teaspoon of fresh lemon juice/the zest of 1 lemon.
- Add 1/4 cup pumpkin puree and a teaspoon pumpkin pie spice.
- Top with toasted unsweetened coconut flakes.
The options are truly endless!
Check out these other cool fruity desserts:
Congealed Salad With Dr. Pepper
Fresh Fruit Salad With Honey Lemon Dressing
Bananas in Red Stuff (a.k.a Strawberry Glaze)
Ingredients
- 8 ounces cream cheese at room temp
- 1/2 cup sugar or sweetener
- 8 ounces Cool Whip
- 1 21-ounce can cherry pie filling
Instructions
- In a large mixing bowl, place cream cheese, sugar, and frozen whipped topping. Beat with an electric mixer until fully blended and creamy (about 1-2 minutes).8 ounces cream cheese, 1/2 cup sugar or sweetener, 8 ounces Cool Whip
- Add in the entire contents of the can of cherry pie filling. Stir by hand until fully blended.1 21-ounce can cherry pie filling
- Store this, covered with plastic wrap, in the refrigerator until ready to serve.
Nutrition
Yes, dear, we are aware. No one’s putting a rolling pin to you head and making you serve this to your family. We enjoy and appreciate your input, but, please……..don’t like the ingredients or the recipes? Why come here?
So Daphne and Dede pretty much nailed this one. No sense in gilding the lily. Thanks, friends!
Dear, sweet Christy. Please do not let the anti-cool whip & canned pie filling population dampen your spirit. We here love you and Southern Plate. We’re a common sense people who know how to feed our families a balanced, healthy meal. And sometimes in our lives we just need cool whip and cherry pie filling instead of carrot sticks.
Thank you Lisa, I have learned over the years that you can’t please everyone 🙂
Well said!
Christy, do you think this would be good to freeze in cupcake papers?
Wonder if you could use Strawberry filling, not a huge Cherry fan?
You absolutely can! Do you have a brand of strawberry filling you tend to use? I’d like to try it.
Thanks Christie,for all the recipes.You certainly did lift my spirits tonight.GOD BLESS YOU.
Oh! can hardly wait to make this yummy dessert tomorrow 🙂
chocolate cherry cake
1 box of super moist choc. cake mix.
1 can of brand name cherry pie filling
2 large eggs
1 ts. almond extract
Mix together (I usually hand mix it so the cherries stay in one piece but you can do a mixer too.) and bake in a 9x 13 greased pan for 40/45 mins in 350 degree oven. soooo simple and so good. Ice with your favorite icing.
I like your comment about still being around
60 years after eating harmful recipe ingredients …hee..hee.! You’re not that old, Christy, but I am….how about this reply: Why not be happy you’re alive and have a treat? It’s N0T like you eat it all day every day.
And cherries are always soo gosh darn
good…..live, laugh.live ya!!
🙂
Am almost 89 and I like to enjoy some favorites before I die. Have pretty much eaten anything I want and am pretty healthy. Am going to try a couple of these easy recipes so thank you.
Wonderful to hear! I hope you love them 🙂 Thank you for the five star rating. Much appreciated
My birthday is next week and Mom will make my favorite cake, which is this cake, without the almond extract. She tops it with 7 minute chocolate frosting and it is fabulous!
Its great stored in fridge!
I adore your blog,and you,hun!Became a foodie about a year ago, when I stumbled upon a food blog. Was recovering from my last of like a million surgeries. Had been quite ill for almost 10 years, with 2 of them being completely bedridden.During THAT time I too had created a book of “happy thoughts or quotes”.Will share some very soon. Anyway, so I now follow at least 300 food blogs. Faithfully and cheerfully. Think is closer to 400!As well as opened my ONLY social networking account on Pinterest in November. Am so excited that I hit 1,200 followers today! Was at 49 on Christmas! All due to recipes. Makes me happy to find gems and pass along. Yours being always good old fashioned goodness all can relate to. Have a board dedicated to “fluff”salads,as I call them. Pinned yours to it and another group board am on. Thanks for everything you do, are a blessing!!
What fun!!! I’d love to follow you on pinterest if you’d care to share your page. And thank you so much for pinning my recipes!
Do you think you could make this with crushed pineapple and pistachio pudding? I need to make something green for Monday.
Mix 20oz can crushed pineapple, package of dry pistachio pudding. Add 2 cups marshmallows, container of cool whip and 1/2 cup chopped pecans. This is delicious.
Here is a tutorial on the salad Loretta is talking about and she is so right, it is just wonderful. https://www.southernplate.com/2014/11/watergate-salad-2.html